Prosciutto Roll Ups
|Frozen puff pastry||1 (Thawed)|
|Sweet mustard||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Sliced prosciutto||1⁄4 Pound|
|Egg||1 , beaten|
In lightly floured surface, roll out half of the pastry to 12 x 10 inch (30 x 25 cm) rectangle.
Spread with half of the mustard, leaving 1/2 inch (1 cm) border.
Sprinkle with half of the cheese; arrange half of the prosciutto in single layer over cheese.
Brush border with water.
Starting at short end, roll up jelly roll style just to center of rectangle.
Roll up other end to meet in center; turn over.
Using serrated knife, trim ends; cut into 1/2 inch (1 cm) thick slices.
Place on parchment paper lined baking sheets; press lightly.
Repeat with remaining ingredients.
Cover and refrigerate for 1 hour. (Roll ups can be prepared to this point and refrigerated for up to 1 day.)
Brush egg over Roll ups.
Bake in 400Â°F(200Â°C) oven for 15 to 18 minutes or until puffed and lightly golden.